Tuesday, July 24, 2012

BALDOVINO TRATTORIA & PIZZERIA -- PART 4


DAVID GARDNER PROVES A SCOTSMAN CAN CREATE GREAT TUSCAN CUISINE IN THE HEART OF FLORENCE

The house red was the perfect accompaniment to both my meatless pizza and Heidi's hearty Papardelle with boar ragout.

Just when I thought things couldn't possibly get better, our flawless waiter asked if I would like to try some hot olive oil.

I like it hot and he delivered a succulent olive oil spiked with dried, crushed red peppers.

The fiery (but not damaging) oil was the perfect thing to dip my pizza crust in (whether that was breaking any Tuscan dining rules or not).

We didn't have room for more, but our brilliant server tempted us with word that Baldovino takes great pride in its baked goods.

Soon, we were sharing torta a ciccoloto con panna  -- chocolate torte with panna cotta (cooked cream).

Since Baldovino has an extensive wine list, we let are sharp server suggest an excellent  dessert wine to end our main courses and east our way into the delish chocolate.

BALDOVINO REVIEW CONTINUES 
TOMORROW -- JULY 26

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